inification:
Manually harvested at its best, the grapes are destemmed, crushed and vinified in a careful maceration with extraction of colour, tannins and aromas from the films, complemented by a permanent pumping over during fermentation. This process is carried out in stainless steel tanks at a controlled temperature between 28-30ºC, until the desired Baumé is reached. At this stage, grape brandy (benefit) is added, originating a fortified wine. Obtained by the lotification of wines with varying levels of maturation and sources, they are led through ageing in stainless steel and wood for a minimum of 3 years, resulting in a rich, aromatic wine with a balanced sweetness.
Manually harvested at its best, the grapes are destemmed, crushed and vinified in a careful maceration with extraction of colour, tannins and aromas from the films, complemented by a permanent pumping over during fermentation. This process is carried out in stainless steel tanks at a controlled temperature between 28-30ºC, until the desired Baumé is reached. At this stage, grape brandy (benefit) is added, originating a fortified wine. Obtained by the lotification of wines with varying levels of maturation and sources, they are led through ageing in stainless steel and wood for a minimum of 3 years, resulting in a rich, aromatic wine with a balanced sweetness.
Grape varieties:
Roriz Ink, Baroque Ink, Cão Red, Touriga Franca
Tasting notes:
The wine should be stored in a cool, dry and dark place, without temperature variations, and the bottle should remain upright. As a natural product, port wine is subject to creating deposits when aging. Once opened, it should be consumed
Pairing:
When chilled, it is the ideal aperitif to accompany dried fruit. It goes perfectly with a wide variety of desserts with caramel, coffee, apricots and dried fruit. It goes wonderfully with caramelized nuts, tiramisu, hazelnut meringue cake.